Whipped Cream Buttercream Recipe With Butter?

Baking By czyadgrl Updated 21 Sep 2006 , 12:54pm by denise2434

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czyadgrl Posted 12 Sep 2006 , 3:04pm
post #1 of 7

Has anyone tried it yet and how'd it come out?
Shortening is starting to creep me out just a little bit (in the quantities I've been using it lately anyway).

This is the recipe I'm talking about. I made it last night and really liked the results, but wonder if it would work with butter instead of shortening?

http://www.cakecentral.com/cake_recipe-2019-Whipped-Cream-Buttercream-Frosting.html

6 replies
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patton78 Posted 12 Sep 2006 , 3:57pm
post #2 of 7

I made this recipe with half butter and half shortening and it was great! I am not sure about all butter though. I have made regular buttercream with all butter though and that is awesome, my favorite! Just can't make it much out here in AL.

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fat-sissy Posted 12 Sep 2006 , 3:58pm
post #3 of 7

I make it all the time w/crisco. have never tried using butter; I think it would be too soft. Maybe half butter/half crisco would work. I'll watch this topic. I'm curious now too.

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Schmoop Posted 12 Sep 2006 , 6:34pm
post #4 of 7

I never use shortening in my buttercream, always 100% butter. The taste and texture are better in y opinion and shortening grosses me out too...like the way it doesn't wash off unless you work at it and that film it leaves on your tounge when you eat it...

I know alot of people use shortening, but people who order cakes from me won't go back to shortening.

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fat-sissy Posted 12 Sep 2006 , 7:15pm
post #5 of 7

Scmoop- Do you use the Whipped BC recipe from CC? It's a little different than regular BC.

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chestercheeto Posted 21 Sep 2006 , 12:39am
post #6 of 7

i've also made this with half butter half crisco and liked it much better than all crisco. haven't tried all butter yet, but would love to hear how it turns out.

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denise2434 Posted 21 Sep 2006 , 12:54pm
post #7 of 7

I use 1 cup butter and 1 1/2 cup Crisco. thumbs_up.gif

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